*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Peeled, diced vegetables:
                         -Carrots, Rutabagas,
                         -Turnips, Onions, Celery
      1/4   lb           Butter or vegan margarine
                         Freshly ground black pepper
    1       c            Rolled oats
      2/3   c            Hazelnuts
                         -chopped or slivered
    1       sm           Onion -- peeled and grated
    1                    Garlic clove -- crushed
      1/2   ts           Dried thyme
                         -OR- herbes de Provence
   Preheat the oven to 350 F.  Broil the vegetables in
   water to cover for 15-20 minutes, or until tender.
   Drain, reserving the water.
   Blend about one-third of the vegetables with 2
   tablespoons of the butter or vegan margarine and
   enough of the reserved water to make a puree in a food
   processor or blender.
   Add this puree to the rest of the vegetables.  Season
   to taste with salt and pepper.  Spoon the mixture into
   a shallow ovenproof casserole.
   To make the crumble topping, put the oats into a bowl
   with all the nuts, the onion, garlic, herbs and salt
   and pepper.  Add the rest of the butter or vegan
   margarine, and mix with a fork until the topping
   mixture resembles coarse breadcrumbs.
   Sprinkle the crumble mixture evenly over the top of
   the vegetables.  Bake for 30-40 minutes, until topping
   is crisp and lightly browned.
   Source: The Complete Vegetarian Cuisine - by Rose
   Elliot ISBN: 0-394-57123-1 Typed for you by Karen
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